As featured by Gastropost Vancouver in The Province!
Peanut butter cups are one of the most commonly craved (and caved) Halloween treats of the season, but there is no reason to deprive yourself of this most coveted candy with my clean peanut butter cups! There is nothing scary about these treats; they are far lower in sugar, only contain natural, clean ingredients, are full of chocolatey antioxidants and are decadently satisfying. It doesn’t hurt that they are also deliciously gluten-free, dairy-free, soy-free, refined sugar-free, paleo, and vegan (if you make them with coconut nectar) to boot!
Happy Halloween! xoxo
Raw Dark Chocolate Peanut Butter Cups
Chocolate
One batch (3/4 C) Raw Dark Chocolate
Filling
1/2 C raw natural peanut butter (or any other favorite raw nut or seed butter)
3Tb coconut nectar or raw honey*
3Tb coconut oil
1/2 tsp Ground Vanilla Bean Powder
1/4 tsp fine Himalayan salt
Optional: add 1/2 C of chopped peanuts to the filling for retro “crunchy” peanut butter cups.
Line a mini muffin tin with mini paper cupcake liners. Mini silicone muffin pans or a greased chocolate cup candy mold, if you have one, will also work very well.
Prepare the Raw Dark Chocolate according to directions. Place chocolate over a bowl of warm water so it remains liquid and set aside while you prepare the filling.
In a small bowl, add the peanut butter, coconut nectar (or honey), coconut oil, vanilla bean powder, and salt. Mix well until completely combined. If the mixture is too stiff to easily mix, try placing over a bain-Marie or in a dehydrator set to 115ºF for 10-15 minutes to slightly melt into a more liquid texture.
Assembly: Pour approximately 1 teaspoon of chocolate into the bottom of each cupcake liner, tapping the pan so the chocolate base spreads evenly across the bottom. Refrigerate or freeze for 10-15 minutes or until set. Top each chocolate base with 1-2 teaspoons of the peanut butter mixture, again tapping the pan to evenly distribute over the chocolate. Refrigerate or freeze for 10-15 minutes or until set. Top each chocolate with another teaspoon of chocolate, tapping pan to evenly distribute the chocolate and refrigerate or freeze for another 10-15 minutes.
Makes approximately 24 peanut butter cups. Store tightly covered in the refrigerator or freezer.
Enjoy!
*Honey version is not vegan.
How did these peanut butter cups turn out for you? Let us know in the comments below and on Facebook and Twitter. We love hearing from you!
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